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You can make this pie ahead of time and store it in the refrigerator.

bullet9-inch baked pie shell
bullet1/2 cup sugar
bullet1 envelope unflavored gelatin
bullet4 eggs, separated
bullet1 cup Olympic Gold orange juice
bullet1 tablespoon grated orange peel
bullet1/2 teaspoon cream of tartar
bullet1/2 cup sugar

Stir together sugar and gelatin in small saucepan. Blend egg yolks and orange juice; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Stir in peel. Place pan in bowl of ice water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Beat egg whites and cream of tartar until foamy. Beat in sugar, one tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold orange mixture into meringue. Pile into pie shell. Chill at least three hours or until set.